Heyheyhey. Actually I´m going for the ales: Porter/Stout/Amber Ale are my favorites. I´m not trying lagers too much - I´ve made one, that turned to crap - cause of the lack of a good temp control (refrigerator).
About the supply, I get then at a local supplyer, Bodebrown, here in Curitiba, and his owner, Samuel. Bodebrown works as a school-brewery, they produce they own beer and at fridays we have a local meeting with local homebrewers and some others that come to visit us from another cities and others states, eventually. Bodebrown also have lot´s of books.
We have also a coop, called Agraria (in my state, Paraná) that provide us with some basic malts - they are actually developing special malts too - but i´m not trying they malts too often.
Hop = pellet. In Brazil we can´t grow hop, cause of the lack of cold.
Yeast = dry yeast.
Barley = Weyermann, some Castle Malting and some Muntons too.
Equipment = not too many options. I go for DIY.
After all, it´s not a bad scenario
